After six months of lettuce from California, which tasted like cardboard (no offense, CA; I’m sure it tasted better before it got on a truck), we were finally blessed with a batch of baby salad greens from Sidehill Farm in Ashfield, MA.

And, oh boy, were they delicious. Dressing: little olive oil, a little apple cider vinegar, a dash of maple syrup, and a handful of shallots. Nothing else needed. (Well, salt and pepper. Duh.)